1 can (approximately 14–16 oz / 400–450 g) whole or crushed tomatoes
1 Salt, to taste
1 Black pepper, to taste
1 A few drops of onion juice
1 Sugar, to taste (optional)
1 Buttered cracker crumbs, enough to cover bottom and top of dish (approximately 1 cup / 60 g, divided)
Instructions
1. Heat the oven to 425°F (220°C).
2. Open the can of tomatoes, drain off a portion of the liquid, and transfer the tomatoes to a bowl. Season with salt, black pepper, a few drops of onion juice, and sugar if a sweeter flavor is preferred.
3. Butter a 1.5-quart (1.4 L) baking dish, approximately 8 inches (20 cm) square or equivalent. Spread a layer of buttered cracker crumbs evenly across the bottom of the dish.
4. Spoon the seasoned tomatoes over the crumb layer. Spread evenly.
5. Sprinkle the top thickly with buttered cracker crumbs, covering the tomatoes completely.
6. Bake at 425°F (220°C) for 20–25 minutes, until the top crumbs are deep golden brown and crisp, the edges are bubbling visibly, and a spoon inserted in the center meets a hot, slightly thickened tomato mixture.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.